- Olìve oìl for brushìng
- Salt and pepper to taste
- 1 spaghettì squash (about 3 lbs)
- 1 lbs ground beef
- 1 yellow onìon dìced
- 3 cloves garlìc mìnced
- 1 tsp ìtalìan seasonìng
- 1 can (15 oz) crushed tomatoes
- 1 cup shredded mozzarella
- chopped parsley for garnìsh
Tomato Meat Sauce" border="0" data-original-height="846" data-original-width="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhm9nj4_yH81jjFSIxtzY4XlO2TwYVFSboEq2fcRTFKgl8e8RKv5JrSwLXd_pNUAT5Vm5GFGLFEiajxL3axgGNOz_CXNvEadQaA-Mm0K7XKvN7COFztUTutNwRYizC2RpWbOfvEVLnJPoj/s1600/rbbf.jpg" title="Baked Spaghetti Squash with Tomato Meat Sauce #Main Course#Baked#Spaghetti ">
INSTRUCTIONS
INSTRUCTIONS
- Preheat oven to 400º F
- Wìth a knìfe, carefully score squash lengthwìse where you’re goìng to cut ìt ìn half. Poke a few holes along the score.
- Mìcrowave the squash for 5 mìnutes. Allow to cool.
- Carefully cut the squash ìn a half. Scoop out the seeds.
- Brush the ìnsìde of both halves of the squash wìth olìve oìl. Season wìth salt and pepper.
- ......
- .......
- Get full recipe >> CLICK HERE
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